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Lemonana Tiramisu

May 22, 2024
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For the tiramisu:
• 24 ladyfinger or sponge finger biscuits
• 1 cup lemon curd (or mix 1 cup of sweetened condensed milk with 1/2 cup of lemon juice until thick)
• 1 1/2 cups cream, chilled
• 1/2 cup powdered sugar
• 16 oz. (450 g.) mascarpone cheese, chilled
• 1 tsp vanilla extract
• Zest of 1 lemon
• Juice of 2 lemons
• 1 cup water

For the topping:
• 2 cups cream, chillded
• 1/4 cup powdered sugar
• 1–2 teaspoons mint extract (to taste)
• Fresh mint leaves for garnish


• In a mixing bowl, whip the cream (for the tiramisu) until soft peaks form.
• Add the powdered sugar, vanilla extract, lemon zest and half the lemon juice. Mix until combined.
• Fold in the mascarpone cheese.
• In a separate bowl, whip the cream (for the topping) until soft peaks form.
• Add the powdered sugar and mint extract. Continue whipping until stiff peaks form.
• To assemble the tiramisu, spread a thin layer of lemon curd (or condensed milk and lemon juice mixture) on the bottom of a serving dish.
• In a separate bowl, combine the water and remaining lemon juice.
• Dip each ladyfinger biscuit into the liquid, ensuring it is coated but not soggy, then layer half the biscuits evenly over the lemon curd.
• Spread half of the mascarpone mixture over the biscuits, followed by another layer of curd, biscuits and mascarpone.
• Cover and refrigerate for at least 4 hours or overnight to allow the flavors to develop and the tiramisu to set.
• Before serving, spread the mint whipped cream over the top of the tiramisu and garnish with fresh mint leaves.

Serves 8

Photo Credit: Click on photo to see photo credit

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